Vegan Potato Salad
This easy vegan potato salad will trick any non vegan. Perfect for your next summer BBQ.
Servings: 5 -6 as a side dish
Ingredients
- 2.5-3 pounds potatoes, any variety (around 6 russets)
- 2-3 ribs celery,chopped
- ½ cup dill pickles, chopped
- 1 ¼ cup vegan mayo
- 2 TB yellow mustard, prepared
- 1 TB dill pickle juice
- 2 TB white vinegar
- 1 teaspoon salt or to taste
- ¾ teaspoon pepper, ground
- 1.5 teaspoon celery seed
- 2 TB onion,chopped small
Instructions
- Cook your potatoes. Fill a large pot with your cleaned and scrubbed potatoes then cover them with water. Let the water come to a boil with the potatoes in the water, then turn down to medium. Let the potatoes cook until they are fork tender. Once cooked, strain them in a colander. When they are cool enough to handle- remove the skins and chop into bite-size pieces.
2. While the potatoes are cooking you can mix all of your ingredients in a large bowl. Stir everything so it's all nice and incorporated. Set aside until the potatoes are ready. Once the potatoes are chopped up, mix the potatoes into your mayo mixture. This needs time for the flavors to develop. But in the fridge either all day or a full day for the best flavors.